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True cereals are the seeds of certain species of grass. Maize, wheat, and rice account for about half of the calories consumed by people every year.[3] Grains can be ground into flour for bread, cake, noodles, and other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or past staple foods, providing a large fraction of the calories in the places that they are eaten. Cereals include: barley fonio maize (corn) pearl millet oats Palmer's grass rice rye sorghum spelt teff triticale wheat wild rice Other grasses with edible seeds include: Astrebla pectinata – barley Mitchell grass Brachiaria piligera – wattle signalgrass Eragrostis eriopoda – woollybutt grass Panicum species, such as native millet (Panicum decompositum) and hairy panic (P. effusum) Themeda triandra – kangaroo grass Yakirra australiensis – bunch panic Pseudocereals[edit] See also: Pseudocereals Cooked buckwheat breadnut buckwheat cattail chia flax grain amaranth kañiwa pitseed goosefoot quinoa sesame |
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